Spring lamb making a summery salad StarterVery Easy40 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 1 tbsp garlic oil 2 - 3 lamb backstraps weighing 500 - 600 g 10-12 thicker asparagus spears 250 g mixed salad leaves 1 small bunch mint 1 small bunch coriander 4 x 15 ml tbsp fish sauce 2 x 15 ml tbsp redcurrant jelly 4 x 15 ml tbsp rice wine vinegar 2 tsp light soy sauce 2 spring onions 2 red chillies View the directions